Showing posts from March, 2019

Roasted Cauliflower, Red Pepper, and Walnut Salad

Sunny spring days cry out for salads.  On Monday I planned to make my favorite raw cauliflower salad with lemon juice, roasted almonds, and parsley - fresh and crunchy and perfect for a sunny spring day. Then the red bell peppers caught my eye, and they were on sale, so I thought I would add a little color to the mix. When dinner time rolled around, the cauliflower in the bottom of our fridge looked less than stellar, so I decided to roast the sad little brassica to hide its flaws and bring out its sweetness.  Roasted peppers will keep for a few days in a sealed container in the fridge, so why not buy a few when the season and price are right? Store them in a jar with a drizzle of olive oil, and add them to a salad with some feta cheese crumbles and fresh herbs. No walnuts? Substitute pecans, cashews, or toasted & skinned hazelnuts. Roasted Cauliflower & Red Pepper Salad 1 head cauliflower 3 Tbsp extra virgin olive oil salt fres

What We Let Go Sings

Everything we own that isn't on the boat (much more orderly than the photo belies) This week, we rented a 20' U-haul and combined our two storage units into one. ( Wayne: There is a love metaphor in there... ) We both purged our possessions several times over the past few years, and these are the items that have repeatedly made the cut. The only remaining non-folding furniture is the bookcase (already destined for a friend's house) and the big metal work table that will be handy for bike work and other projects. Priorities While sorting through the remaining heap, I realized that we have excellent priorities! We currently own: 5 bicycles 4 boats 3 tents 2 stand mixers 1 fog machine* *Haunting the sailboat would be super cool, right?  We set a 3-month deadline for purging this storage unit and moving into a smaller one. We could fit all of this stuff into a smaller space, but we need to access a lot of it for projects and purging. Once it's b

Radicchio, Avocado, & Herb Salad

We both craved salad last week, so I bought 2 big but green avocados on Wednesday and put them in a paper bag. I thought they would never ripen, but by Saturday they were finally ready. After a full afternoon of running errands, we came back to the boat and made this bowl of crunchy deliciousness. We meant to use cashews, but there were none at the store today. This one is definitely going in the regular rotation Radicchio, Avocado, & Herb Salad Serves 2-4 For the salad: 1 head radicchio, torn into bite-sized pieces 2 large, ripe avocados, sliced or cut into bit-sized chunks 2 oranges, segmented and juice reserved 1 bunch fresh flat leaf parsley 1 bunch fresh cilantro juice of 1/2 lemon 1/2 cup pecans, roughly chopped 1/2 cup walnuts, roughly chopped For the dressing: 1/2 tsp garlic powder 1/4 tsp powdered ginger splash of water 2 tsp red miso 2 tsp toasted sesame oil 2 tsp rice wine vinegar 2 tsp real maple syrup* Place the radicchio and avocado pieces


Our girl, with a freshly painted bottom. Isn't she pretty? We have 800 days until departure. We are going to sail off, and we plan to only return to the US for visits. This blog is about our journey to departure, and what happens after we leave. We are going to talk about what works, what doesn't, how we did it, and provide reviews of what we like. Some years ago, I (Wayne) decided that I was going to retire and sail the world in 2026. There are many factors that conspired to accelerate my departure schedule; most of those factors are the result of good fortune. I (Emily) retired last week from 18 years as a bookseller to focus on getting our girl in shape. I'll be learning many of the skills required to do the things on the list below (thanks in advance, YouTubers). Until I met Wayne, most of my boating experience involved the human-powered variety: canoe, kayak, SUP, etc. Did I mention I have a lot to learn? On the cargo bike. Wheee! There is a lot to be